Orange Lamb Shanks
Asian-style lamb shanks, oven-braised in an orange-teriyaki sauce until fork-tender.
2 lamb shanks
2 tablespoons vegetable oil
2 tablespoon grated orange rind
3/4 cup fresh orange juice
2 tablespoons teriyaki sauce
2 garlic cloves, finely minced
1 teaspoon curry powder
Hot cooked rice for accompaniment
- Brown lamb shanks in hot oil in a large skillet over medium heat; drain.
- Combine orange rind, orange juice, teriyaki, garlic and curry powder in a small bowl; pour over lamb shanks. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender, turning occasionally.
- Remove lamb from skillet, reserving pan juices in skillet. Bone lamb and coarsely chop meat.
- Skim fat from reserved juices. Serve lamb over hot cooked rice with the pan juices.
Makes 2 servings.